Simple Grape & Almond Tart

In French patisseries, grape tarts celebrate the autumn harvest with jewel-toned fruit over tender almond cream. This simple version nestles red and black grapes in a buttery almond filling, finished with a glossy apricot sheen.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 38g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

• 1 sheet prepared refrigerated pie dough
• 1 lb seedless red and black grapes
• 3/4 cup almond flour
• 1/3 cup granulated sugar
• 4 tbsp unsalted butter, softened
• 1 large egg
• 1/2 tsp almond extract
• 1 tsp lemon zest
• 1/4 cup sliced almonds
• 2 tbsp apricot jam
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 375°F. Unroll the pie dough into a 9-inch tart pan with a removable bottom, pressing it gently into the corners and trimming any overhang.
2. 2Prick the bottom lightly with a fork. Blind-bake the shell for 10 minutes until it looks set and just beginning to color at the edges.
3. 3Meanwhile, beat the softened butter with the sugar until creamy. Mix in the egg, almond flour, almond extract, lemon zest, and salt until a smooth frangipane-like paste forms.
4. 4Spread the almond filling evenly over the warm tart shell. Arrange the whole grapes snugly on top in a single layer, pressing them lightly into the filling.
5. 5Scatter sliced almonds and between the grapes. Bake for 28 to 32 minutes until the filling is puffed, golden, and set in the center and the grapes look glossy and slightly collapsed.
6. 6Warm the apricot jam with a splash of water until brushable. Immediately brush the hot tart with the jam for a shiny bakery finish.
7. 7Cool the tart in the pan on a wire rack for at least 20 minutes so the filling firms up. Carefully remove the outer ring.
8. 8Slice into wedges and serve at room temperature. The natural grape juices mingle with the almond cream for a bright, unfussy dessert.